I rinse the chicken thighs and dry them. Next, the skin should be halved from the flesh. It should open the meat halfway.

Then I gently pull the meat off the bone, as if turning it inside out. In this way, the flesh of the thigh is held on the cartilage.

I baste the meat well and put the skin back in place, thus covering the flesh with the skin on top. We need the skin to keep the meat from drying out during frying.

Prepare the marinade. To do this, mince garlic finely and grind it with salt. In a bowl stir all marinade ingredients, add garlic, spices and salt. Stir well and rub the chicken thighs with the marinade.

I cover everything with food wrap and leave it to marinate overnight.

Before grilling, you need to wrap the bone in foil so it doesn’t burn.

Such thighs can be roasted both on the grill and in the oven.

Serve with vegetables, lettuce leaves, or any herbs.